Martha Stewart Porchetta​ Recipe

This delicious porchetta recipe, inspired by Martha Stewart, is perfect for a hearty and flavorful meal. With its crispy, crackling skin and juicy herb-stuffed center, this dish is surprisingly simple to prepare. Whether served hot in sandwiches or as a centerpiece roast, it’s a flexible recipe that uses everyday ingredients for an unforgettable taste.

Recipe Ingredients:

For the Porchetta

• 1 bunch fresh sage, leaves removed and finely chopped
• 1 bunch fresh rosemary, leaves removed and finely chopped
• 1 bunch fresh oregano, leaves removed and finely chopped
• 12 cloves garlic, finely chopped
• 6 tablespoons fennel pollen
• Coarse salt and pepper
• 3 tablespoons freshly grated lemon zest
• 1 (5- to 8-pound) pork belly, skin-on
• Coarse salt and freshly ground pepper
• 1 (3- to 4-pound) pork loin

For the Salsa Verde

• 1 shallot, very finely chopped
• 6 tablespoons chopped fresh flat-leafed parsley
• 2 tablespoons minced chives
• 3 tablespoons Chardonnay vinegar
• 1 tablespoon chopped fresh oregano
• ½ teaspoon coarse salt
• ¾ cup olive oil
• ½ teaspoon Dijon mustard
• Juice of 1 lemon

For the Sandwich

• 4 filone rolls, split
• 12 (¼-inch thick) slices porchetta
• 1 cup baby arugula

How To Make Porchetta​ Recipe?

1. Prepare the Herb Mixture: Mix sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest in a medium bowl; set aside.
2. Prepare the Pork Belly: Lay the pork belly skin side up on a work surface and score the skin in a diamond pattern with a sharp knife. Flip skin-side down, season with salt, pepper, and half of the herb mixture.
3. Butterfly the Pork Loin: Slice the pork loin lengthwise, stopping just short of cutting through, and open it like a book. Place it over the pork belly, season with salt and pepper, and spread with the remaining herb mixture.
4. Roll and Tie: Roll the pork tightly into a cylinder and tie securely with kitchen twine at 1-inch (2.5 cm) intervals. Season the skin with salt and pepper. Refrigerate uncovered for 3 days to air-dry.
5. Roast the Porchetta: Preheat the oven to 500°F / 260°C with a rack in the lower third. Roast the porchetta skin-side up on a rack over a baking sheet for 20–25 minutes until the skin crackles. Reduce the temperature to 325°F / 165°C and roast for 2½ hours or until an internal thermometer reads 135°F / 57°C. Let rest for 30 minutes before slicing.
6. Prepare the Salsa Verde: Mix shallot, parsley, chives, vinegar, oregano, and salt in a medium bowl. Whisk in olive oil until emulsified, then stir in Dijon mustard and lemon juice.
7. Assemble the Sandwich: Spread salsa verde on the cut sides of the rolls. Layer 3 slices of porchetta with crackling and some arugula on each roll. Close with the top half of the roll and serve immediately.

Recipe Tips:

• Score the Skin Properly: Use a sharp knife to score the pork belly skin deeply but not into the meat. This helps the skin crisp up perfectly during roasting.
• Dry the Pork Belly: Let the pork air-dry uncovered in the fridge for 3 days. This step is crucial for achieving that crispy crackling texture.
• Use Fresh Herbs: Freshly chopped sage, rosemary, and oregano bring out the best flavors. Avoid dried herbs for this recipe, as they lack the same vibrant taste.
• Tie the Pork Tightly: Use kitchen twine to tie the pork securely at 1-inch (2.5 cm) intervals. A snug roll ensures even cooking and keeps the herb filling intact.
• Check the Temperature: Use a meat thermometer to ensure the center reaches 135°F / 57°C. This guarantees juicy, tender pork without overcooking.

How To Store Leftovers?

• Refrigerate: First, let the leftover porchetta cool to room temperature. Wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days.
• Freeze: Allow the porchetta to cool completely, then wrap it tightly in plastic wrap and foil or store it in a freezer-safe container. Freeze for up to 3 months.
• Reheat:  Set the air fryer to 350°F / 175°C. Place the porchetta slices inside and heat for 5–7 minutes until crispy and hot. Avoid overcrowding for even heating.

Nutrition Facts

• Calories: 112
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 41mg
• Sodium: 573mg
• Total Carbohydrate: 0g
• Sugars: 1g
• Protein: 13g

Check out More Recipes:

• Martha Stewart Spaghetti Sauce​
• Martha Stewart Tomato Pie​ Recipe
• Martha Stewart​ Ratatouille Recipe
• Martha Stewart Upside Down Turkey